The strangest part is the mash thickness of 1.67L/Kg. This was very thick and difficult to mix towards the end of mashing in. I stuck with it though as it's specific to the recipe, plus my mash tun was almost maxed out anyway with almost no room for more water. It was fine though and the mash recirculated fine with good efficiency.

Both the mash stand and boil were two hours. With such a thick mash, there was a lot of sparge liquor but still got enough wort at the desired gravity without sparging past 1.020